Chana Sundal (Chickpea Stirfry)


  • White Channa / Chickpeas / Kabuli Channa – 1 cup
  • Salt to taste
  • Coconut – 3 tbsp finely grated ( Optional )
  • Black pepper – 1 tsp crushed
  • Oil – 1 tbsp
  • Mustard Seeds – 1 tsp
  • Urad dal – 1 tsp
  • Dry Red Chilli – 2
  • Asafoetida powder – ¼ tsp
  • Curry leaves – 1 sprig

Method –

Wash and soak channa in lots of water overnight.

Drain the water and add it
to pressure cooker.

Cover with fresh water and add salt to it.

Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame
and let the steam go all by itself.

Open the pressure cooker and drain
the water and set aside.

Heat oil in a kadai.

Add in seasoning ingredients and saute for a min.

Now add in cooked drained channa and mix well.

Add in salt and toss well.

Add in crushed pepper and mix well.

Add coconut if needed and mix well.


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